Los Angeles-based Marti Chocolatt makes chocolates in flavors such as: buko pandan (pandan in milk chocolate with bits of young coconut); mango caramel; jasmine citron; sweet Philippine banana; and durian (yes, durian!). The durian is made with a puree of the famously stinky fruit, which actually was subtle and delicious in the chocolate.

Los Angeles-based Valerie Confections has started making more ganache-filled chocolates (aside from its excellent toffees), one of which is the black pepper truffle, which Valerie says she "sort of made by accident." The cream is infused with black pepper, and the result is mildly spicy and luscious.

San Diego-based Chuao Chocolatier has become a relatively big player in chocolate, with a lot of its products (and there are a lot of them) now available in supermarkets and Whole Foods stores. "Choco Pods" are one of its latest creations -- thin, cacao bean-shaped chocolates filled with caramel, the best of which might be the passion fruit caramel.